John Myers
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Pumpkin Cappuccino with Black Bread (Marcel and Katja)
The perfect pumpkin cappuccino with black bread (marcel and katja) recipe with a picture and simple step-by-step instructions.
Pumpkin cappuccino
- 2 Pc. Hokkaido pumpkin
- 500 g Soup greens fresh
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 liter Vegetable broth
- Salt and pepper
- Nutmeg
- Soy sauce
Black bread
- 400 g Wheat meal
- 400 g Rye meal
- 400 g Whole wheat flour
- 2 tbsp Salt
- 1 liter Buttermilk
- 2 Pc. Yeast cubes
- 200 g Sunflower seeds
Pumpkin cappuccino
- Peel and dice the onion and garlic, fry in olive oil and add the soup greens. When everything sizzles add the cleaned and cut pumpkin and pour the vegetable broth over everything. Cook for about 20 minutes, then puree and season to taste.
Black bread
- Mix all ingredients in a bowl and let rise for 10 minutes.
- Line a loaf pan with baking paper next to it. Then let the dough rise in the mold for another 30 minutes.
- Bake at 150 degrees for 2.5 hours. Cover the bread with a tea towel after an hour, otherwise it will be too dark. Then let cool for 10 hours.
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